Pat chicken breasts dry with paper towels and season both sides with garlic powder, smoked paprika, salt, and black pepper. Rub seasonings evenly across the entire surface to ensure consistent flavor distribution throughout the cooking process and final result.

Heat butter in a large skillet over medium-high heat for one minute until fully melted and foaming slightly. Place seasoned chicken breasts in the hot skillet and sear for 4-5 minutes per side until golden brown, cooking chicken through completely without burning the exterior surface.

Reduce heat to medium and add diced onion and bell pepper directly to the skillet around the chicken. Stir vegetables occasionally for 3-4 minutes until softened, then push everything to skillet edges, allowing these BBQ chicken sliders components to cook evenly together.

Pour one cup of BBQ sauce over the chicken and vegetables, stirring gently to coat everything completely. Simmer for 8-10 minutes until chicken shreds easily with two forks and sauce reduces slightly, creating concentrated flavor throughout the mixture.

Remove from heat and shred chicken directly in the skillet using two forks, breaking it into bite-sized pieces. Mix shredded chicken thoroughly with sauce and vegetables until well combined, then stir in lime juice and fresh cilantro for brightness.

Toast slider buns lightly under the broiler for 1-2 minutes until golden and crispy, preventing sogginess when assembled. Watch carefully to avoid burning since buns toast quickly at high heat settings.

Divide warm BBQ chicken mixture evenly among toasted slider buns, using about two tablespoons per slider. Top each with one tablespoon shredded cheddar, letting residual heat slightly melt the cheese into the warm chicken.

Finish each slider with one teaspoon crispy fried onions, one tablespoon coleslaw, and serve immediately. Crispy toppings stay crunchier when added just before serving rather than sitting assembled.